Abstract:
Chili peppers have significant economic value and are in high demand in international markets such as Sri Lanka, Saudi Arabia, and the UAE. Despite being grown seasonally, they are consumed throughout the year. This study aimed to develop a value-added sauce by combining red CH-27 hybrid and Sindh Ghotki chili varieties with carrots. The objective was to create sauce rich in natural fiber and with excellent sensory qualities. Fresh red chilies were processed with water, red carrot, sugar, salt, glacial acetic acid, and corn starch at specific temperatures, followed by heating, packing, and pasteurization. The chemical composition, color, and sensory properties of the sauce were analyzed and compared to control sample without carrot, considering factors such as color, texture, and sensory attributes. All sauce samples showed a higher natural fiber content compared to the control. Carrotchili sauce using the CH-27 red chili variety exhibited significantly higher levels of total phenolic components, beta carotene, lycopene, and antioxidant activities while samples containing Sindh Ghotki red chili retained higher levels of total solids, ash content, and ascorbic acid. Thus, the study demonstrates the development of a vibrant and flavorful carrot-chili sauce using selected chili varieties. The sauce provides a delightful addition to various dishes and can be used as a tasty dip. Combining chili peppers and carrots not only enhances the flavor but also adds health-promoting properties to the food.
Page(s):
162-162
DOI:
DOI not available
Published:
Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023
Keywords:
Chemical composition
,
Chili
,
food applications and natural fiber
,
sauce